This soup has a lot of ingredients but it’s easy to make and you’re going to like it when it's done, promise.

You'll need to make a major decision as soon as the vegetables are fork tender... to dirty your blender or not to dirty your blender. I prefer a creamier texture so I blend half of the soup into a puree and then add it back into the pot but you certainly don't have to do that.

This soup can be vegan if you're on a health kick (or just vegan...), just simply leave out the cream.

[SERVES 6]

Ingredients:

4 cups vegetable stock

2 tablespoons olive oil

1 yellow onion, chopped

3 garlic cloves, minced

2 carrots, chopped

1 red bell pepper, chopped

1 cup sweet potato, chopped

2 stalks of celery, chopped

½ tablespoon smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon dried basil

½ teaspoon dried thyme

1 teaspoon salt

1 teaspoon pepper

¼ teaspoon cayenne pepper

20 ounces stewed tomatoes (canned or fresh)

1 can of chickpeas (or fresh chickpeas if you’re insane)

½ cup cream

2 cups spinach

Directions:

In a stock pot heat the olive oil over a medium-low heat

Once it’s pretty hot add the onion and cook until aromatic

Add the garlic, carrots, bell pepper, sweet potato, and celery

Cook for 5 minutes, stirring frequently to make sure nothing sticks to the bottom

Add all of the seasonings and cook for another few minutes until fragrant

Add the tomatoes, chickpeas and the vegetable stock and simmer until the vegetables are soft, about 30 minutes.

For a creamier texture blend half of the soup into a puree and then add it back into the pot

For a chunkier texture blend with an immersion blender

Add the cream

Put the spinach in the bottom of the soup bowls ladle soup over spinach